US2006134305A1PendingUtilityA1

Method of improving storage properties of foods and drinks

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Assignee: ITOH TAKAYUKIPriority: Jan 23, 2003Filed: Jan 23, 2004Published: Jun 22, 2006
Est. expiryJan 23, 2023(expired)· nominal 20-yr term from priority
Inventors:Takayuki ItohArata SuenagaSeijiro Inoue
A23B 2/758A23B 2/742A23B 2/783A23B 2/754A21D 2/16A21D 13/00A21D 15/00A23B 45/00
48
PatentIndex Score
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Cited by
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Claims

Abstract

The present invention relates to food and drink and an agent for improving the keeping quality of food and drink comprising a lipase-treated matter of oil and fat, a method for improving the keeping quality of food and drink by adding the treated matter, and a method for producing food and drink which comprises adding the treated matter to food and drink.

Claims

exact text as granted — not AI-modified
1 . An agent for improving the keeping quality of food and drink, which contains a lipase-treated matter of oil and fat.  
   
   
       2 . The agent for improving the keeping quality according to  claim 1 , wherein the oil and fat is animal oil and fat or vegetable oil and fat.  
   
   
       3 . The agent for improving the keeping quality according to  claim 2 , wherein the animal oil and fat is milk fat.  
   
   
       4 . The agent for improving the keeping quality according to  claim 2 , wherein the vegetable oil and fat is coconut oil.  
   
   
       5 . The agent for improving the keeping quality according to  claim 1 , which contains an acid or a culture of a lactic acid bacterium or a treated matter thereof.  
   
   
       6 . The agent for improving the keeping quality according to  claim 1 , wherein the food and drink is bread.  
   
   
       7 . The agent for improving the keeping quality according to  claim 1 , wherein the agent for improving the keeping quality is an anti-mold agent.  
   
   
       8 . A food or drink comprising the agent for improving the keeping quality according to  claim 1  added thereto.  
   
   
       9 . A method for improving the keeping quality of food and drink, which comprises adding a lipase-treated matter of oil and fat to the food and drink.  
   
   
       10 . The method according to  claim 9 , wherein the oil and fat is animal oil and fat or vegetable oil and fat.  
   
   
       11 . The method according to  claim 10 , wherein the animal oil and fat is milk fat.  
   
   
       12 . The method according to  claim 10 , wherein the vegetable oil and fat is coconut oil.  
   
   
       13 . The method according to  claim 9 , which comprises adding an acid or a culture of a lactic acid bacterium or a treated matter thereof.  
   
   
       14 . The method according to  claim 9 , wherein the food and drink is bread.  
   
   
       15 . The method according to  claim 9 , wherein the method for improving the keeping quality is an anti-mold method.  
   
   
       16 . A method for producing food and drink, which comprises adding a lipase-treated matter of oil and fat to the food and drink.  
   
   
       17 . The method according to  claim 16 , wherein the oil and fat is animal oil and fat or vegetable oil and fat.  
   
   
       18 . The method according to  claim 17 , wherein the animal oil and fat is milk fat.  
   
   
       19 . The method according to  claim 17 , wherein the vegetable oil and fat is coconut oil.  
   
   
       20 . The method according to  claim 16 , which comprises adding an acid or a culture of a lactic acid bacterium or a treated matter thereof.  
   
   
       21 . The method according to  claim 16 , wherein the food and drink is bread.  
   
   
       22 . A food or drink obtained by the method according to  claim 16 .  
   
   
       23 . Bread containing a lipase-treated matter of oil and fat.  
   
   
       24 . The bread according to  claim 23 , wherein the oil and fat is animal oil and fat or vegetable oil and fat.  
   
   
       25 . The bread according to  claim 24 , wherein the animal oil and fat is milk fat.  
   
   
       26 . The bread according to  claim 24 , wherein the vegetable oil and fat is coconut oil.  
   
   
       27 . The bread according to  claim 23  containing an acid or a culture of a lactic acid bacterium or a treated matter thereof.  
   
   
       28 . The agent for improving the keeping quality according to  claim 5 , wherein the agent for improving the keeping quality is an anti-mold agent.  
   
   
       29 . The method according to  claim 13 , wherein the method for improving the keeping quality is an anti-mold method.  
   
   
       30 . A food or drink obtained by the method according to  claim 20.

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